La Grapperie

Renaud Guettier is a farmer who started the La Grapperie winery in 2004 with very little previous winemaking experience. Today, he works a bit more than 4-hectares of vines where everything is farmed according to organic principles and harvested by hand. Renaud was the first in the Coteaux de Loir AOC to plow his vineyards with a horse—where he spends countless meticulous hours. His vines are spread over 15 tiny plots that sustain a diversity of microclimates along the left bank of the Loire River. These plots enable Renaud to create a spectacular balance with his wines. The majority of his vines are Pineau d’Aunis, however, he also grows some Malbec (Côt), Gamay, Grolleau, and Chenin Blanc. Renaud’s wines are some of the most impressive and powerful wines being crafted in the Loire.

Soil: Limestone infused black loam along the left bank of the Loire River

Varieties: 100% Pineau d’Aunis (One of the oldest indigenous varieties in the Loire)

Vinification Method: Grapes are harvested by hand and taken to the winery by horse. The grapes are destemmed and gently pressed. Only natural yeasts are used, the juice undergoes an extended maceration. The wine is aged in barrel for a minimum of 12 months before it is bottled.

Tasting Note: Deep purple in the glass with loads of black pepper corn, smoky bramble and sweet herbs on the nose. The palate is spicy and herbaceous with dried red and black fruit layered with spice. A most unusual and purely elegant wine that finishes with powerful tannins and mineral infused spice.

Vinification Method: Grapes are harvested by hand and taken to the winery by horse. The grapes are destemmed and gently pressed. Only natural yeasts are used, the juice undergoes an extended maceration. The wine is aged in barrel for a minimum of 12 months before it is bottled.

Tasting Note: Purple in the glass with cracked peppercorn, layers of creamy raspberry and plum. The palate possesses loads of spice, deep red and black fruit inflections. This is a powerful and multi-layered red with depth and complexity. It finishes with supple flavors, cherry pit, pounded stones and bramble infused tannins.

Soil: Limestone infused black loam along the left bank of the Loire River

Varieties: Pineau d’Aunis (one of the oldest Loire varieties)

Vinification Method: Grapes are harvested by hand and taken to the winery by horse. The grapes are destemmed and gently pressed. Only natural yeasts are used, the juice undergoes an extended maceration. The wine is aged in barrel for a minimum of 12 months before it is bottled.

Vinification notes: The wine is fermented in 50-hectoliter fiberglass tanks for about 30 days. It is transferred to the bottle to continue fermenting, and rests in the bottle for about 12 months. The wine is hand disgorged and then recapped with a crown cap. Zero added sulfur, sugar, or yeast.

Vinification notes: Grapes are manually harvested and destemmed. The wine is fermented in 20-hectoliter polyester tanks for about 3 weeks. The wine is then transferred to 228 liter 5-year-old barrels for ageing for 36 months. The wine is not racked and there is no battonage. Zero added sulfur.

Vinification notes: Grapes are manually harvested and destemmed. The wine is fermented in 228 liter barrels. It then ages in barrel for 60 months. The wine is not racked and there is no battonage. Zero added sulfur.

Vinification notes: Grapes are manually harvested and destemmed. The wine is fermented and aged in 228 liter barrels for about 2 years. . The wine is not racked and there is no battonage. Zero added sulfur.